Chicken · Comfort Food · Curry · Indian · Karnataka · Main Course · Mangalorean · Non Vegetarian · South Indian

Kori Ghassi/Mangalorean style chicken curry


Again K to the rescue for this recipe. I clicked the pics but he helped in preparing it.. My necks still stiff though.. went & saw a doctor yesterday,, I’m on some meds now.. hope to get well soon & back into action.. feel so tied up.. a fully filled pantry & I’m lying down, not allowed to cook.. asked to rest… sigh.. 😦 its torture.. !!!

This curry is my quick version.. I used coconut milk powder as K was not in the mood to grate coconuts.. but it turned out very similar to the curry when you prepare it with fresh coconut.. This dish is popular in Mangalore & the regions around. A dish made by the Tulu speaking community called the Bunts.. Very coconuty & flavourful, not to mention that the dish is hot as well..

Kori Ghassi/Mangalorean style chicken curry...

Is a very good accompaniment with rice/rotti/sanna’s/neer dosa…when you are lazy to prepare any of these you can eat this with some bread as well….. We had this with some rotti (wafer thin dried rice sheets broken roughly & eaten soaked with some curry, again a Mangalorean/Bunt speciality.. called Kori Rotti.)..

Anyways let’s go ahead with the recipe.. since I’m not allowed to sit for long with the laptop..

Ingredients: (Serves 4) Preparation Time: 20 mins
Chicken – 500 gms on the bone, curry cut pieces, washed & kept aside
Coconut milk powder – 6-7 tbsp, dissolved in about 500 ml water, make sure there are no lumps, I used Maggi coconut Milk powder, the original recipe calls for grated coconut.. you can freshly grate about 3/4 of a medium-sized coconut & use it instead of coconut milk.. But if you do.. then grind it along with the other ingredients mentioned for the paste..
Turmeric – a pinch
Onion – 1 medium-sized, finely diced, divide this into 2 portions
Curry leaves – 2 sprigs, roughly about 12-15 leaves
Garam Masala powder – 1/4-1/2 tsp, based on the dried red chilli’s you used. Use 1/4 if the curry is already hot, else add 1/2 tsp
Coconut oil – 1 tbsp, substitute this with normal cooking oil if you do not like to use coconut oil in your cooking… I used this as it gives this dish its authentic flavour
Salt to taste

For the masala:
Garlic – half a pod, roughly about 8 cloves peeled,
Tamarind – 1 marble sized piece, without seeds
Dried red chilli’s – 4 of byadgi/Kashmiri chilli’s for the colour & 8 of medium spicy variety
Coriander seeds – 2 tsp
Cumin seeds – 2 tsp
Fenugreek seeds – 1 tsp
Black pepper corns – 8 in number
Cinnamon stick – a small piece, about a quarter of an inch
Cloves – 2 whole

Some of the ingredients for the paste..

Method:
Heat a fry pan, dry roast all the ingredients mentioned for the masala, except the tamarind.. one by one.. let them turn a light brown. Do not let them turn black.Keep them aside so that they cool down..

Heat oil in a pot, set the heat to medium. Add one half of the onions & let them fry till they turn translucent. Add some salt to fasten this process.

Meanwhile add all the ingredients mentioned for the paste which were dry roasted, along with the tamarind to a blender jar & grind them to a smooth paste. Do not add water while you grind..

By now the onions would have turned translucent. add a pinch of turmeric & add the ground masala and fry this masala with the onions for a minute or two… lower heat so that the masala does not burn..Roughly tear one half of the curry leaves & add them to this.. fry for another minute…Now add the chicken pieces & mix them well in the masala.. after about a couple of minutes add the coconut milk..increase the heat to medium if you had lowered it earlier. Let the curry come to a boil… add salt to taste..mix well.. cook till the raw flavours fade away & the chicken is cooked tender..

Before turning off the heat, in a fry pan fry the rest of the onions kept aside till golden brown.. add curry leaves & add this tempering to the curry… turn off the heat..

Garnishing: (Optoional)
You can garnish with some chopped coriander leaves if you wish to..

Serving Suggestions:
Serves as a very good accompaniment for Rotti/Steamed Rice/Neer Dosa/Sanna’s…

Kori Ghassi/Mangalorean style chicken curry..

Enjoy hot…!!

For other Mangalorean delicacies check out – Sungta Hinga Udda/Sungta Randai/Prawns cooked in a red hot coconut gravy – Konkani style/RHCPCrispy MusselsFish Fry with a Konkani style batter etc.

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